Teriyaki Salmon Bowl
Flaky teriyaki-glazed salmon sits over steamed rice with crisp vegetables for a complete and satisfying meal. Homemade teriyaki sauce takes only minutes and beats anything from a bottle.
A nourishing bowl of teriyaki salmon over rice with fresh vegetables.
Nutrition per serving
Ingredients
protein
base
teriyaki sauce
vegetables
garnish
Instructions
Cook the Rice
Rinse jasmine rice under cold water until the water runs clear. Cook according to package directions using a rice cooker or stovetop method. Fluff with a fork when done and keep covered to stay warm.
Make the Teriyaki Sauce
In a small saucepan combine soy sauce, mirin, brown sugar, and sesame oil over medium heat. Stir and bring to a gentle simmer. Cook for three to four minutes until the sugar dissolves and the sauce thickens slightly. Remove from heat and set aside.
Cook the Salmon
Heat a non-stick skillet over medium-high heat with a small amount of oil. Add the salmon fillets skin side up and cook for three minutes. Flip to skin side down and cook another three minutes until almost cooked through.
Glaze the Salmon
Pour half the teriyaki sauce over the salmon fillets in the pan. Cook for one to two more minutes basting constantly until the glaze is sticky and caramelized. The internal temperature should reach 145 degrees Fahrenheit.
Assemble the Bowls
Divide steamed rice among four bowls. Place one salmon fillet over the rice in each bowl. Arrange cucumber slices and edamame alongside the salmon. Drizzle with remaining teriyaki sauce and sprinkle with sesame seeds before serving.
Substitutions
Common mistakes
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